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CATEGORY CUISINE TAG YIELD
Dairy, Fruits Vegetarian Breakfast, Cereals, Lowfat, Cornmeal 4 Servings

INGREDIENTS

2 tb Low-fat ricotta cheese
2 tb Chopped assorted dried fruits
1 c Water
2 1/4 c Low-fat milk
2 tb Sugar
1/4 ts Salt
3/4 c Fine yellow cornmeal
1/4 ts Ground cinnamon

INSTRUCTIONS

ADVANCE PREP: Measure ricotta cheese into a small airtight plastic
container; chop and measure dried fruits and put them in a resealable
plastic bag. Refrigerate until needed.
PREP: In a medium sauce-pan, bring water, milk, sugar and salt to a boil
over medium heat. Reduce heat to low and add cornmeal in a thin stream,
stirring constantly until it thickens slightly and the grains swell (about
10 minutes). Divide polenta among 4 bowls and garnish with 1/2 tablespoon
each of ricotta and dried fruits. Sprinkle with cinnamon and serve.
Per serving: 194 calories, 11 percent fat (2.3 grams), 73 percent
carbohydrate, 16 percent protein.
See: http://www.fitnessonline.com/shapecooks/ Consultant: Susan M. Kleiner,
Ph.D., R.D., a high-performance nutritionist and author of The Be
Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997).
>edited for eat-lf cookbooks by kitpath 98Feb
Notes: See also MENU Hi-Carb: Overnight in the Mountains. Includes
Make-ahead instructions. Easy as oatmeal to make and full of energizing
carbohydrates, polenta is a perfect morning meal. Low-fat milk and ricotta
cheese provide the protein you'll need for muscle repair after a long,
active day.
Recipe by: SHAPE Cooks 1998
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 17,
1998

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